Question: Can you tell me where I can buy dried egg whites? I used to buy them at a health food store, but can no longer find them.
Answer: Dean Hughson of the Milton G. Waldbaum Co., P.O. Box 6073, Scottsdale, Ariz. 85261, has offered to mail-order dried egg products to those who write or call him at (602) 894-1612. His company offers dried whole eggs, whites and yolks, as well as an egg mix that contains eggs, corn oil, milk and salt. Write or call for prices.
Q: Will you please advise if there is a rule of thumb for converting the wheat flour in baking recipes to rice or potato flour. My sister is on a gluten-free diet and cannot have wheat in any form.
A: The following information was provided by the Rice Council of America.
Substitutes for 1 cup wheat flour:
3/4 cup rice flour
1 cups oat flour
1 cups rye flour
1 cup corn flour
1 cup rye meal
1 cup barley flour
3/4 cup cornmeal (coarse)
1 scant cup cornmeal (fine)
5/8 cup potato flour (10 tablespoons)
When using rice flour, a smoother texture may be obtained by mixing the rice flour with the liquid called for in the recipe, bringing to a boil, and then cooling before adding to other ingredients.
For thickening sauces, gravies, cream pies, etc., substitute equal amounts of rice flour for wheat flour.
Cream of rice (dry) or crushed dry rice cereal makes an excellent breading for chicken, fish, cutlets, croquettes, etc.
A combination of flours usually results in a more palatable product than a single flour when substituted for wheat flour.
Combinations of flours that may be substituted for 1 cup wheat flour:
5/8 cup (10 tablespoons) rice flour plus cup rye flour
1/2 cup rye flour plus 1/2 cup potato flour
1 cup soy flour plus 3/4 cup potato flour
cup rye flour plus 1/2 cup potato flour
Soy flour cannot be used as the only flour; it must be combined with another flour.
Coarse flours or a combination of several flours need not be sifted before measuring.
A combination of flours should be thoroughly mixed with other dry ingredients.
Coarse meals and flours require more leavening than does wheat flour. For each cup of coarse flour use 2 1/2 teaspoons of baking powder.
Using buttermilk in place of milk will often result in a lighter, finer textured product.
Muffins and biscuits made of flours other than wheat often have a better texture when made in small sizes.
Baked products made with flour other than wheat require long and slow baking, particularly when made without milk and eggs.
Cake made with flours other than wheat has a tendency to be dry. Frosting and storing in a closed container tend to preserve its moisture.